Fancy-Pants Tuna Noodle Casserole

Ingredients

1 large sweet yellow onion, finely chopped

5 teaspoons salted butter

1 pound crimini mushrooms, trimmed and diced

2 teaspoons low-sodium soy sauce

1/4 cup dry sherry

1/4 cup all-purpose flour

2 cups chicken broth

1 cup whole milk

Fresh lemon juice from 1/2 lemon

3 ounces tuna steaks, preferably yellowtail/ahi, fully cooked and cut into rough dice

1 package curly egg noodles (not yolk-free)

3 cups Coarse bread crumbs torn from loaf of rosemary diamante or rustic 1 cup coarsely shredded Beecher’s extra-sharp cheddar cheese

1 teaspoon extra-virgin olive oil

Salt to taste

Preparation

Preheat oven to 375°F. Butter a 9x13” pan or similar-sized casserole dish.

Saute onion in 2T butter in a 12-inch heavy skillet over medium-low heat, covered, stirring occasionally, 3-4 minutes.

Increase heat to medium-high and add mushrooms.

Sauté, stirring occasionally, until mushrooms release their liquid, 3 minutes or so.

Add soy and sherry and bring to a boil, stirring occasionally, until all liquid has evaporated.

Remove from heat.

Melt remaining butter in a 2- to 3-quart heavy saucepan over moderately low heat; whisk in flour, then cook roux, stirring continuously for 3 minutes.

Add broth in a stream, whisking, and bring to a low boil.

Whisk in milk and simmer mixture 4-5 minutes – do not let return to a boil.

Stir in mushroom mixture, lemon juice, and salt.

Fold tuna into sauce and stir gently.

Season sauce with salt and pepper.

Cook noodles in a 4-6 qt pot of salted water until al dente, approximately 5 min. Drain noodles in a colander and return to pot. Add sauce and stir gently to combine.

Transfer mixture to baking dish, spreading evenly.

Toss together bread crumbs and cheese in a bowl.

Drizzle with oil and toss again, then sprinkle evenly over casserole.

Bake until topping is crisp and sauce is bubbling, 20 to 30 minutes.

Serve hot.

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About

Adapted from a family recipe, this dish is a great way to incorporate leftover cooked tuna steaks. The homemade mushroom sauce, rather than the MSG-laden mushroom soup used in many recipes, really makes a difference, as does the Beecher's cheddar.